Tuesday, December 28, 2010

This beautiful layered salad makes a regular appearance at our family celebrations. In fact, since I've been home for Christmas we've had it twice. It's super easy and you make it ahead of time, so on the the day you are serving it all you do is get it out. You can substitute your favorite veggies in this recipe - for example, we were out of green pepper so went with yellow and red. I think that tomatoes and mushrooms would also be yummy. Some people also mix in parmesan cheese with the mayo and then omit the shredded cheese on top. If you are feeding a larger crowd you'll want to double or triple the recipe.Seven Layer Salad From Aunt MarlenePrintable Version

DirectionsPlace ingredients in 9X13 pan or salad bowl in the order given.Spread the 1 cup of mayo over the top of the eggs with a spatula to form an even layer and seal the top completely. Sprinkle the top generously with shredded cheese and bacon. Refrigerate overnight or for 24 hours.

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Welcome to my cooking blog! I believe that cooking should be fun, fresh, and easy! My blog contains tried and true family recipes as well as recipes I've only made once and were a hit! I love trying new flavors, ingredients, and dishes while my little pug Wendell hangs out in the kitchen with me.
You can contact me at ashleyscookingadventures@gmail.com.
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